Brie, Basil and Blue Mussel Chowder

  • 4 servings


2 tbsp. (30mL)
Yellow flesh potatoes, skin on, diced
1 lb. (900g)
Shallots, diced
Celery, diced
1/2 cup (125mL)
Fresh basil, diced
2 tbsp. (30mL)
Bay leaves
2 leaves
Dijon Mustard
1 tbsp. (15mL)
Shucked mussel meat
1 lb. (900g)
Dry white wine
1/2 cup (125mL)
Mussel broth
8 cups (2L)
Cream, 35%
1 cup (250mL)
Wheel of double cream brie, sliced

Nutritional Values

Fat30 g
Protein20 g
Carbs4 g
Sugar1 g
Fiber1 g
Sodium357 mg


  1. Cook half the potatoes and half of the shallots in 4 cups of the mussel broth until tender, puree and set aside.
  2. In a large pot sauté the bacon, remaining shallots and the celery in the butter until transparent. Then deglaze with the white wine and Dijon mustard.
  3. When the wine has reduced, add the rest of the potatoes, the herbs and the remaining mussel broth. Bring to a boil and reduce heat to a gentle simmer until the potatoes are just fork tender.
  4. When the potatoes and cooked, add the mussel meat, brie and the pureed potato and cook for a further 5 minutes. Season with salt and pepper, stir in the cream and allow to heat through. Adjust and season to taste.

Recipe created by Chef Alain Bosse